View Pit Stop page for race #56 by brettstenerson — Ghost race
View profile for Brett (brettstenerson)
| Official speed | 99.47 wpm (41.26 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2009 5:24:34pm UTC |
| Race Finish | November 16, 2009 5:25:15pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. dssl86 (69.52 wpm) |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |